Only in summer we can make vatrals/vadams/pappad. Here i gave the method to make javvarisi/jawarisi/sabudana/tapiaco vathal. It takes only little time to prepare. But you can enjoy through out the year.
|3 nos||Green chilli|
|1 tsp||Cumin seeds|
|Salt(as per taste)|
|Plastic sheet or cotton cloth(to dry vathal)|
Soak javarisi in water for 30 minutes.
After 30 minutes grind javarisi with g.chillies, asafoetida, cumin seeds and salt for 1 minute.
Boil 1/2 cup of water in kadai. When the water stars to boil add ground javarisi and mix quickly. Stir continously till all the water is absorbed by javarisi(like thick kanji/porridge/gruel). It takes only 5 to 8 minutes. Switch off. Let it to cool for 15 minutes.
In patio or balcony(wherever you get the sun)spread a big plastic sheet or cotton cloth. Bring the cooked javarisi, take 1 tsp from that and spread into thin circle. Let it to dry till evening. Keep it in the sun the following day. The second day evening you can remove the vathal from sheet or cloth. Keep the removed vathals in the sun on third day. If it's very hot summer 3 days are enough to dry.
After dried store in the container. Deep fry whenever you want.
Fried javarisi vatal
Use as a side dish for all types of mixed rice(puliyodhara, lemon rice, coconut rice,etc;) kaara kuzhambu/puli kuzhambu/sambar rice.